This Chocolate Chip Cookie Crust Peanut Butter Pie features a thick, soft-baked chocolate chip cookie crust, and a mountain of creamy, rich, mousse-y peanut butter pie filling! My latest peanut butter pie recipe is a next-level dessert for my chocolate + peanut butter lovers’ especially!
In a large mixing bowl, beat butter and brown sugar until creamy.
Add egg, egg yolk, and vanilla extract, beating until combined.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the mixing bowl, and beat until combined.
Fold in semi-sweet chocolate chips.
Spray a 9-inch pie plate with non-stick spray.
Press dough evenly into the bottom and up the sides of the pie plate.
Bake at 350 degrees for 30-35 minutes, or until the edges and top are golden, the center appears crackly and set, and a toothpick inserted near the center comes out clean.
Crust will have puffed and risen, this is normal. It will deflate as it cools. Remove the cookie crust from the oven, and while crust is still hot, use the bottom and sides of a glass or a measuring cup to lightly reshape the crust, if needed, into a pie crust form.
Cool completely on a wire rack.
Prepare peanut butter pie filling.
In a large mixing bowl, combine cream cheese, peanut butter, powdered sugar, and half the whipped topping (eyeball it), beating until smooth.
By hand, gently fold in remaining whipped topping.
Spread evenly into chocolate chip cookie pie crust.
If desired, for garnish, pipe whipped topping around the edges of the pie with a star tip. Sprinkle with a tablespoonful or two of mini semi-sweet chocolate chips.
Chill in the refrigerator until firm, at least 3-4 hours. Cut and serve.
Store covered in the refrigerator for about a week.